Mardi Gras Pecan Pralines (Printable)

Delight in classic New Orleans pecan pralines. Creamy, sweet, and melt-in-your-mouth confections ideal for any festive gathering.

# What You'll Need:

→ Sugars & Dairy

01 - 1 cup granulated sugar
02 - 1 cup light brown sugar, packed
03 - 1/2 cup whole milk
04 - 4 tablespoons unsalted butter
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon pure vanilla extract

→ Nuts

07 - 1 1/2 cups pecan halves

# How to Make It:

01 - Line a baking sheet with parchment paper or a silicone baking mat to prepare for the cooled pralines.
02 - In a heavy-bottomed saucepan, combine granulated sugar, light brown sugar, whole milk, unsalted butter, and fine sea salt over medium heat. Stir continuously until the butter melts and the mixture reaches a rolling boil.
03 - Attach a candy thermometer to the side of the pan. Continue to boil, stirring frequently, until the mixture registers 238°F (soft-ball stage), typically taking 8 to 10 minutes.
04 - Remove the saucepan from heat. Immediately stir in the pure vanilla extract and pecan halves. Continue stirring vigorously for 2 to 3 minutes until the mixture thickens and achieves a creamy, yet still pourable, consistency.
05 - Working swiftly, spoon individual portions of the praline mixture onto the prepared baking sheet, ensuring adequate spacing between each. Allow them to cool completely at room temperature until firm, approximately 20 to 30 minutes.
06 - Transfer the set pralines to an airtight container and store at room temperature for up to one week to maintain freshness.

# Expert Advice:

01 -
  • You'll be amazed at how quickly you can create a truly decadent, Southern classic right in your own kitchen.
  • The warm, buttery sweetness and crunchy pecans are just pure comfort, perfect for sharing or a secret stash.
02 -
  • Learning to trust my candy thermometer was a game-changer; eye-balling the soft-ball stage almost always led to either crumbly or overly sticky pralines.
  • Stirring constantly, especially after taking it off the heat, is the secret to achieving that lovely, creamy texture instead of a grainy, sugary mess.
03 -
  • Always have all your ingredients measured and ready before you even turn on the stove; this recipe moves fast once it's cooking.
  • Don't scrape the bottom of the pan when pouring the mixture; sometimes the sugar crystals on the bottom can make your pralines grainy.

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